New Year‘s parties are synonymous with many things, including champagne toasts come the stroke of midnight. While New Year‘s Eve is a festive occasion, the tendency to overindulge in alcohol leaves many people feeling groggy come the first of January.
Bloody Marys have long been said to help make hangovers more bearable. This New Year‘s, you and your fellow revelers can recover thanks to the following recipe for “Gino the Ram’s Special Spicy Bloody Marys” courtesy of Jackie Collins’ “The Lucky Santangelo Cookbook” (St. Martin’s Press).
Gino the Ram’s Special Spicy Bloody Marys
Yields 6 to 8 drinks
2 1/2 cups chilled vodka
1/2 cup chopped onion
2 small garlic cloves, pressed with a sturdy garlic press
2 small jalapeños, stemmed, seeded and coarsely chopped
1 habañero or Scotch bonnet pepper, stemmed, seeded and coarsely chopped
1 medium red bell pepper, stemmed, seeded and coarsely chopped
2 tablespoons freshly squeezed lemon juice
5 cups tomato or V8 juice
3 tablespoons peeled and grated fresh horseradish
2 teaspoons celery salt
1 teaspoon freshly ground black pepper
Hot sauce, to taste
Lime wedges and celery ribs, for serving
In a 1-quart glass measure, combine the vodka with the onion, pressed garlic, jalapeños, habañero, bell pepper, lemon juice, and hot sauce. Using an immersion blender, purée the mixture until smooth.
In a large pitcher (at least 1/2-gallon capacity), combine the vodka mixture with the tomato juice, grated horseradish, celery salt, and black pepper and stir vigorously to blend. Strain into ice-filled tall glasses and serve with the lime wedges and celery ribs.